ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
GARLICKY OVEN-ROASTED BEETS
I came up with this randomly one Monday afternoon. Roasted beets are excellent atop a salad of spinach, fruit, and goat cheese.
Provided by Kristin Licavoli
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
- Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
- Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
- Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 26.7 g, Fat 5.5 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 195 mg, Sugar 18.9 g
ROASTED BEETS WITH POTATO GARLIC SAUCE-PATZARIA
This sounds like a yummy dish! Beets are a favorite of our family. Recipe from Californiagreekgirl.com The second set of ingredients are for the garlic sauce. The making of the garlic sauce starts at the potatoes. Cooking time us for the beets.
Provided by Ck2plz
Categories Greek
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
- Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
- Test with knife for soft center.
- Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
- Place in a bowl and add garlic, olive oil, vinegar.
- Add the salt and pepper to taste.
- Serve warm or cold.
- Can be made 1-2 days ahead of time.
- Garlic Sauce.
- Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
- When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
- Add vinegar, salt and pepper.
- Blend thoroughly.
- Can be served at room temperature or cold.
- Can be made ahead 1-2 days.
ROAST BEETS WITH HALLOUMI
I love squeaky salty halloumi cheese. Here it sits on top of sweet roasted beets just waiting to let its gooey insides ooze out mmmm...
Provided by PinkCherryBlossom
Categories Cheese
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 200C/400°F.
- Scrub the beetroot, trim off any leaves and halve.
- Toss in 1 tbsp of the olive oil, the rosemary and garlic and bake covered in foil for 25 minutes.
- Remove foil, turn beets and cook for another 25 minutes.
- Remove beets and peel off the skins. Place back in the roasting pan with the horseradish, oil and lemon juice - keep warm.
- Arrange the salad leaves.
- Slice the cheese and grill until brown on each side.
- Arrange beetroot on the leaves and top with the haloumi - eat while hot else the cheese will become rubbery.
Nutrition Facts : Calories 343.9, Fat 27.6, SaturatedFat 3.8, Sodium 163.9, Carbohydrate 24.2, Fiber 4.5, Sugar 16.8, Protein 3.9
ROASTED BEETS & GARLIC
This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!
Provided by CountryLady
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Separate garlic cloves from head & peel.
- Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
- Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
- Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
- Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
PATZARIA SALATA (BEET SALAD)
Make and share this Patzaria Salata (Beet Salad) recipe from Food.com.
Provided by glitter
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
- Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
- Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.
- When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
- Cut the stems in half or thirds, depending on length.
- Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
- This salad is an excellent accompaniment to fried or broiled fish.
TASTY ROASTED BEETS
Try roasting beets, it is easy and quick.
Provided by cookingtwist
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
- Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g
ROASTED BEETS AND POTATOES
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
- Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
- Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
- Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
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- Heat the oven to 425 degrees F. Place the unpeeled, washed beets in a large baking dish and drizzle with a little olive oil. Add 1 cup of water, then cover the pan tightly with heavy duty foil and crimp edges well to form a tight seal that will help the beets to steam as they roast.
- Bake the beets in the oven for around 60 minutes, until a skewer or knife inserted into the beets slides easily into the center. Depending on the size of the bites, you may need additional time for the beets to soften through.
- Let the beets cool for 30 minutes until cool enough to handle, then rub your thumbs over the skin of the beets to peel and the skins will slide right off. Cut the beets into small, bite-size pieces and set aside.
- Boil the peeled, diced potatoes in salted water until very soft and tender, then rinse in a colander under running water for 20 seconds to remove some of the excess starch. Let the potatoes drain thoroughly.
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